I like this Joan Nathan recipe, but I've only ever used it for the crust. For the filling I use various fruit jams and solo poppyseed filling. I think that using butter, white flour, and no orange juice are important.

The last time I made hamentaschen was about 7 or 8 years ago for my daughter's hebrew school Purim party. I think I used the same dough recipe. It was like a cookie dough. Used bottled prune, strawberry jam, and chocolate chips as fillings - the kids liked the chocolate best. I used butter, since we weren't serving any meat.

There's a recipe on the back of the Simon Fischer levkar jar. I did that one too, but I also don't like citrus in my cookie dough.